Want to serve a homemade Blueberry Sauce over cheesecake, pancakes, ice cream or more? This delectable 7-ingredient berry sauce is perfectly sweet and tangy to add to desserts and breakfasts!
We all love blueberries, so it’s no surprise that we’re taking this beloved summertime fruit and transforming it into a decadent sauce.
This from-scratch Blueberry Sauce is sweet with a little tanginess. The blueberries hold their shape as you cook them down and burst in your mouth when you take a bite.
It’s also perfectly sweet—but not too sweet—and tastes like pure blueberry goodness.
And when served over cheesecake, the tartness of the berries pairs beautifully with the creaminess of the cheesecake. It’s a glorious combination.
Whether you use this as a blueberry sauce for pancakes, a blueberry sauce for cheesecake or a blueberry sauce for ice cream… well, you’re in for a treat.
Ingredients
Table of Contents
You’re just going to need seven ingredients for this sauce recipe.
- Blueberries—you may use fresh or frozen blueberries. Both should work perfectly here! Just note that frozen blueberries will take more time to melt and cook down and might not hold their shape as well.
- Granulated sugar—also known as “white sugar,” this is the sweetener we’re using in our sauce.
- Cornstarch—this is going to help the sauce thicken. A little goes a long way, so please don’t over measure! It will change the texture of the sauce if there is too much or too little corn starch, which is also known as corn flour.
- Lemon juice—I juiced a lemon for this recipe and love the acidity the juice adds. You don’t get a ton of lemon flavor, but it’s there in the background. Lemon and blueberries play nicely together, so this works!
- Water—we need just a splash of this to thin out the sauce and help those blueberries hold their shape.
- Sea salt—you’ll just need a pinch of fine sea salt or kosher salt. This will serve as a counterbalance of the sweet and help give it a nice pop.
- Vanilla extract—I love to use just a little bit of pure vanilla extract. It adds a wonderful aroma and undertones of vanilla to the sauce.
How to Use Blueberry Sauce
- Cheesecake
- Homemade Pancakes
- Waffles
- Ice cream
- Yogurt
- Parfaits
How to Make Blueberry Sauce
- Combine the ingredients. In a large saucepan, combine the blueberries with the sugar, cornstarch, lemon juice and water. Season with a pinch of salt. Stir to coat.
- Add the liquids. Measure in the lemon juice and water.
- Cook it down. Heat the blueberries over medium heat. You’ll cook them for about 5 minutes, until the sauce is bubbling and has thickened. You want the blueberries to still mostly be holding their shape.
- Pro tip! If you’re using frozen blueberries, cooking them down will take longer. Also, they are less likely to hold their shape, but that’s OK.
- Add the vanilla. Once the blueberry sauce is the correct consistency, pour in the vanilla, and stir.
- Cool it off. Let the sauce cool for 15-20 minutes before transferring to a mason jar.
- Serve it up. You can serve this sauce warm (but not super hot, unless you want to melt your dessert) or cold. Keep it in the fridge for up to two weeks!
Storage and Freezing
We like to keep ours in a large mason jar in the fridge. It will keep for up to two weeks, so if you’re planning to serve it for an event or special brunch or dinner, you can make it well in advance.
You can also freeze it solid. (Ice cube trays are awesome for stuff like this! Freeze the sauce in there, then transfer to a freezer bag when solid.) It will keep for 3 months in the freezer. When you’re ready to use it, defrost in the fridge, and enjoy!
More Homemade Sauces
Blueberry Sauce
Ingredients
- 18 oz. blueberries ~3 ½ cups
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- A pinch of fine sea salt
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Combine the blueberries, sugar, cornstarch, lemon juice and water in a large saucepan. Season with a pinch of salt. Stir to coat.
- Heat the blueberries over medium heat. Cook them for about 5 minutes, bringing to a boil. The sauce will bubble and will have thickened enough to coat the back of a spoon. The blueberries should mostly hold their shape.
- Add the vanilla once the blueberry sauce is the correct consistency. Stir to combine.
- Let the sauce cool for 15-20 minutes before transferring to a mason jar or another airtight storage container. Transfer to the refrigerator. (It will keep for up to two weeks!)
- Serve the sauce warm or cold with your favorite dessert or breakfast item.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Kathleen
This is a fabulous blueberry sauce. I will be putting this on pancakes, cheesecake and so many other things.
Nancy
This is perfect recipe to use up freshly
Picked blueberries
Janessa
This sauce turned out absolutely delicious! I served it alongside some angel food cake and whipped cream.
Carrie Robinson
This looks so good! I bet it would make the perfect topping for waffles or pancakes. 🙂
Mahy
This blueberry sauce is an absolute madness. Love how rich and inviting it looks!